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10-12 October 2012, Helsinki, Finland
The V International Symposium on Sourdough - Cereal Fermentation for Future Foods will be held in Helsinki, Finland 10.-12. October 2012. The venue of the symposium is the Hotel Hilton Strand Helsinki by the Baltic Sea near the centre of the capital. In this symposium we want to provide a venue for colleagues from universities, research institutes and companies interested in sourdough technology and cereal fermentations to discuss and present latest research topics and their expoitation in food production. In particular we want to encourage young researchers and PhD students to exchange and discuss their novel results, stimulate new ideas and bring forward international collaborations and short term mission. Throughout the world different kinds of fermented cereal foods constitute a fundamental part of the diet. These foods also give their flavour to identity of local food cultures. One type of cereal fermentation, sourdough, is an ancient way to improve the flavour, texture and shelf life of bread, and is widely utilised in whole grain rye baking especially in Central/Northern Europe. Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeasts, in interplay with endogenous and added enzymes. The diversification of industrial raw materials and products and awareness of healthy nutrition opens new applications to fermentative processing steps. Having roots in artesanal traditions, modern use of cereal fermentation relies on science-based understanding of microbial metabolism and its impact on the biologically active cereal matrix. The 2012 symposium in Helsinki follows a successful series of international sourdough symposia held in Verona, Brussels, Bari and Freising. The aim is to feature the latest scientific progress in the interplay of the fermentation microbes and the cereal raw material, ranging from microbiological, biochemical, molecular and biological aspects to technological, nutritional and consumer properties of the products Welcome in
Helsinki! Organizing and Scientific committees The Scientific Advisory
Committee The Local
Organizing Committee You are invited to submit contributions for oral presentations and posters. These will be reviewed by the scientific board members who reserve the right to accept presentations and make a final decision on the presentation as poster or lecture, depending on scientific quality, novelty and available time and space. For submission of a contribution, please go to the interleaf Abstracts and follow the guidelines given there for the required format. We especially encourage PhD students to present their recent work and thus contact colleagues with similar topics for scientific discussion, collaboration and future laboratory visits. To stimulate this process, we intend to give awards to the best student contributions selected by the scientific board.
Prof. Kaisa
Poutanen
kaisa.poutanen@vtt.fi
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